Best 8 Oatmeal French Toast Bread Pudding Recipes

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Indulge in a delightful breakfast or brunch experience with our irresistible Oatmeal French Toast Bread Pudding, a culinary symphony that harmonizes the comforting flavors of oatmeal, the richness of French toast, and the classic charm of bread pudding. This innovative dish seamlessly blends the best of all worlds, offering a symphony of textures and flavors that will tantalize your taste buds.

Our recipe collection features three enticing variations of this delectable dish: the classic Oatmeal French Toast Bread Pudding, a decadent Chocolate Chip Oatmeal French Toast Bread Pudding, and the irresistibly sweet Blueberry Oatmeal French Toast Bread Pudding. Each variation promises a unique flavor journey, ensuring that there's something to satisfy every palate.

The Classic Oatmeal French Toast Bread Pudding embodies the essence of this dish, showcasing the perfect balance of flavors and textures. Savor the hearty goodness of oatmeal combined with the custardy richness of French toast, all enveloped in a tender bread pudding.

For those with a sweet tooth, the Chocolate Chip Oatmeal French Toast Bread Pudding is an absolute delight. Imagine the classic recipe elevated with an abundance of rich chocolate chips, creating pockets of gooey chocolatey goodness in every bite.

If you prefer a fruity twist, the Blueberry Oatmeal French Toast Bread Pudding is sure to delight. Bursting with fresh blueberries, this variation offers a vibrant pop of flavor and color. The blueberries lend a natural sweetness that perfectly complements the warm spices and creamy custard.

Let's cook with our recipes!

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

Sweet, and slightly decadent, French Toast Bread Pudding is a make-ahead dish that will have your loved ones running to the table even before the alarm clock goes off!

Provided by Donya Mullins

Categories     Breakfast

Time 1h

Number Of Ingredients 9

8 "day old" dinner rolls or 1/2 loaf of french bread cut into 1 inch cubes
1/2 block of cream cheese ((4 oz) - cubed)
8 eggs
1/2 cup sugar
1 tsp cinnamon
1/4 cup maple syrup
1 tsp vanilla
2 1/2 cup half & half or whole milk
4 tablespoon melted butter

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9 x 13 inch baking dish with cooking spray and spread half the bread cubes into dish.
  • Sprinkle cream cheese over bread and layer with remaining bread cubes.
  • In a large bowl, whisk together eggs, sugar, and cinnamon.
  • Add in maple syrup, vanilla, milk, and melted butter, whisking until well incorporated.
  • Gently pour egg mixture over bread. Use a large spoon to press bread into egg mixture until covered.
  • Cover dish with tin foil and place in refrigerator overnight.
  • Remove foil and bake uncovered for 45 minutes or until top of bread pudding is golden brown.
  • Heat additional maple syrup until warm to serve with bread pudding.

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

This recipe takes all that creamy-crispy goodness from bread pudding and transforms it into a breakfast classic. And a little chocolate doesn't hurt to make breakfast or brunch extra special.

Provided by Food Network Kitchen

Categories     dessert

Time 7h30m

Yield 8 to 10 servings

Number Of Ingredients 9

One 1-pound loaf challah bread
3/4 cup whole milk
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
4 large eggs
One 3-ounce bar semisweet chocolate, cut into 12 pieces
4 tablespoons unsalted butter, melted
Confectioners' sugar, for serving
Pure maple syrup, for serving

Steps:

  • Cut the bread lengthwise into 1-inch-thick strips, cutting as far down through the loaf as you can without cutting all the way through. Rotate the bread 90 degrees and cut 1-inch strips in the other direction, without cutting all the way through. Put the loaf into a 1 1/2-quart oval baking dish.
  • Whisk the milk, brown sugar, cinnamon and eggs in a medium bowl until smooth. Pour the egg mixture over the bread, making sure it gets in all the crevices. Stuff the chocolate pieces in between the rows. Cover and refrigerate for 6 hours and up to overnight.
  • Preheat the oven to 325 degrees F.
  • Uncover the bread and drizzle with the butter. Put the baking dish in a larger baking dish and pour hot water into the larger dish until it comes 1 inch up the sides of the smaller dish. Bake until the eggs mixture is completely cooked and the top of the bread is dark golden brown and crispy, 60 to 65 minutes. Remove from the oven and sprinkle with confectioners' sugar. Serve with maple syrup on the side for dipping.

BEST EVER BREAD PUDDING



Best Ever Bread Pudding image

The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

2 large eggs
2 large egg yolks
2-1/4 cups half-and-half cream
2 cups whole milk
1/2 cup butter, melted
1/4 cup sugar
1 tablespoon vanilla extract
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
20 dinner rolls (1-1/4 pounds), cut into 1-inch cubes (18 cups)
3 tablespoons brown sugar
SAUCE:
1 cup butter, cubed
1 cup packed brown sugar
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1/8 teaspoon baking soda

Steps:

  • Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 8

1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving

Steps:

  • Preheat the oven to 350 degrees.
  • Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
  • In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
  • Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
  • With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

BREAKFAST OATMEAL PUDDING



Breakfast Oatmeal Pudding image

This is a nice and easy way to serve oatmeal. It's very moist and tasty, even my children love to eat this one. Use other dried fruits for a different taste. This recipe comes from a local Toronto paper, yeeeeears ago.

Provided by majakete

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/4 cups quick-cooking oatmeal, uncooked (2 3/4 cups old-fashioned)
3/4 cup firmly packed brown sugar
3/4 cup raisins or 3/4 cup dried cranberries
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 1/3 cups skim milk
1/2 cup egg substitute or 2 -3 eggs, beaten
1 tablespoon vegetable oil
1 tablespoon vanilla

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine oats, brown sugar, raisins, cinnamon and salt, mix well.
  • In another bowl, combine milk, egg substitute, oil and vanilla and mix well.
  • Add the dry and wet ingredients together and mix well.
  • Pour into an 8"x8" greased baking dish and bake for 55-60 minutes or until centre is set and firm to the touch.
  • Remove from oven and cool slightly.
  • Serve with milk or yogurt and fruit.
  • Enjoy!

Nutrition Facts : Calories 275.1, Fat 3.5, SaturatedFat 0.7, Cholesterol 2, Sodium 99.1, Carbohydrate 52.9, Fiber 3, Sugar 28.8, Protein 9

TOASTED BREAD-AND-BUTTER PUDDING



Toasted Bread-and-Butter Pudding image

Categories     Milk/Cream     Dessert     Bake     Kid-Friendly     Winter     Shavuot     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 8

3 1/2 tablespoons unsalted butter, well softened
12 (1/2-inch-thick) slices challah or firm white sandwich bread, crusts removed
3 cups half-and-half
4 large eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
Accompaniment:caramel and Scotch sauce

Steps:

  • Preheat oven to 350°F.
  • Butter both sides of bread slices and arrange in 1 layer on a large baking sheet. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes. Transfer to a rack to cool.
  • Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
  • Pour custard evenly over toast and let stand 15 minutes.
  • Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes. (Custard will continue to set as it cools.) Serve warm.

BAKED FRENCH TOAST WITH OAT CRUMBLE TOPPING



Baked French Toast With Oat Crumble Topping image

The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you're ready to eat. This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble. Pears add a ripe and juicy note to the dish, but if you'd rather go fruitless, you can leave them out. The finished dish is sublime served with vanilla-honey syrup drizzled on top, but it is also excellent with maple syrup.

Provided by Melissa Clark

Categories     breakfast, brunch, casseroles, main course

Time 5h30m

Yield 12 servings

Number Of Ingredients 20

9 cups/455 grams challah, brioche or other soft bread cut in 1-inch cubes, preferably day old (from a large, 1-pound loaf)
Butter, for the baking dish
8 large eggs
1 1/2 cups/355 milliliters whole milk
1/2 cup/118 milliliters heavy cream or crème fraîche
1/4 cup/60 milliliters honey
1 tablespoon vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon fine sea salt
1/2 cup/63 grams all-purpose flour
1/3 cup/30 grams rolled oats (or use chopped nuts or sliced almonds)
1/3 cup/67 grams light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon fine sea salt
1/2 cup/114 grams cold unsalted butter (1 stick), cut into cubes
1 large or 2 small pears, peeled or unpeeled as desired, cored and diced into 1/4-inch pieces (optional)
1/2 cup/118 milliliters good honey
1 vanilla bean, split lengthwise

Steps:

  • Heat oven to 450 degrees. Spread bread cubes out and toast until lightly golden, 7 to 15 minutes. Let cool.
  • Generously butter a 2-quart casserole dish or 9- by 13-inch baking dish and fill with bread cubes.
  • In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).
  • Heat oven to 350 degrees.
  • Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you'd rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)
  • Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you'd like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it's good both ways.
  • Meanwhile, prepare the syrup, if desired: In a small saucepan, combine honey and 1 to 2 tablespoons water, depending upon how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 26 grams, TransFat 0 grams

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

A wonderful make ahead addition to your Sunday brunch! Prep times includes overnight preparation time!

Provided by Kimke

Categories     Dessert

Time P1DT1h35m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces raisin bread or 12 ounces other egg bread, with crust,torn into 3/4 inch pieces
7 large eggs
2 1/2 cups whole milk or 2 1/2 cups 2% milk
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon freshly grated whole nutmeg or 3/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 cup chopped toasted pecans
warm maple syrup

Steps:

  • Butter 11x7x2-inch glass baking dish.
  • Place bread in dish.
  • Whisk eggs and next 5 ingredients in medium bowl to blend; pour over bread.
  • Using spatula, lightly press down on bread to moisten completely.
  • Cover with foil and chill overnight.
  • Place foil-covered dish in cold oven.
  • Set oven at 350°F and bake 30 minutes.
  • Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.
  • Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.

Nutrition Facts : Calories 440.5, Fat 19.2, SaturatedFat 5.2, Cholesterol 285.8, Sodium 401.5, Carbohydrate 50.5, Fiber 2.3, Sugar 24.1, Protein 16.9

Tips:

  • Choose the right bread: Use a hearty bread that can hold up to the custard, such as French bread, challah, or brioche. You can also use a combination of breads.
  • Don't overmix the custard: Overmixing can make the custard tough. Stir just until the eggs and milk are combined.
  • Let the bread pudding rest: After you pour the custard over the bread, let it sit for at least 30 minutes before baking. This will allow the bread to absorb the custard and become more flavorful.
  • Don't overbake the bread pudding: The bread pudding is done when it is set in the center and a toothpick inserted into the center comes out clean. Overbaking can make the bread pudding dry.
  • Serve the bread pudding warm: Bread pudding is best served warm, but it can also be served cold.

Conclusion:

Oatmeal French Toast Bread Pudding is a delicious and easy-to-make breakfast or brunch dish. It is perfect for using up leftover bread and oatmeal. This bread pudding is also a great way to get your kids to eat their oatmeal. Serve it with fresh fruit, syrup, or whipped cream.

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